Dense, dark steamed pudding dating back to medieval England. Traditional Christmas dessert made weeks ahead, allowing flavors to mature. Often served flaming with brandy butter or custard. 

Prep Time: 30 minutes

Cook Time: 8 hours (steaming)

Total Time: 8 hours 30 minutes

Servings: 12

Yield: 1 large pudding


Ingredients:

  • Mixed dried fruits (raisins, currants, sultanas)
  • Brown breadcrumbs
  • Dark brown sugar
  • Eggs
  • Brandy
  • Mixed spices
  • Suet or butter
  • Self-raising flour
  • Fresh lemon zest
  • Brandy butter for serving



Brief Directions:
  • Mix all dry ingredients
  • Add beaten eggs and brandy
  • Steam in pudding basin
  • Re-steam before serving
  • Flame with warmed brandy
  • Serve with brandy butter
Directions:

The Christmas pudding, affectionately known as "plum pudding" or "figgy pudding," stands as one of Britain's most cherished Christmas traditions. This rich, dark, and luxuriant dessert represents centuries of culinary evolution, combining medieval preservation techniques with Victorian refinements to create a dish that epitomizes Christmas celebrations.

The pudding's preparation traditionally begins on "Stir-up Sunday," the last Sunday before Advent, allowing several weeks for the flavors to mature and deepen. This timing has practical and symbolic significance - it gives the pudding adequate time to develop its characteristic dark color and complex taste profile, while also marking the beginning of Christmas preparations in many households.

At its core, the Christmas pudding is a masterful blend of dried fruits, aromatics, and binding agents. The fruits - raisins, currants, and sultanas - form the foundation, comprising nearly half of the pudding's volume. These fruits are carefully selected for their natural sweetness and their ability to maintain texture through the long steaming process. The addition of candied peel brings bright citrus notes that cut through the pudding's richness.

The breadcrumbs, historically made from dense brown bread, serve multiple purposes. They act as a binding agent, absorb the rich flavors from the fruits and spices, and contribute to the pudding's distinctive texture. When combined with self-raising flour, they create the perfect structural foundation that holds together the abundant fruits while maintaining a moist, tender crumb.

Suet, the traditional fat of choice, plays a crucial role in the pudding's character. This hard fat, sourced from around beef kidneys, melts slowly during the long steaming process, creating tiny pockets throughout the pudding and ensuring it remains moist. Modern variations often substitute butter, though this somewhat alters the classic texture. The slow melting of the fat also helps distribute the flavors of the spices and fruits throughout the mixture.

The spice mixture - typically including cinnamon, nutmeg, cloves, and allspice - provides the warm, aromatic notes that have become synonymous with Christmas baking. These spices were once rare and expensive, making the Christmas pudding a symbol of luxury and celebration. Today, they continue to add depth and complexity to the pudding's flavor profile.

Brandy serves multiple purposes in the recipe. Initially, it acts as a preservative and flavor enhancer during the aging process. The alcohol's antimicrobial properties help the pudding keep for extended periods, while its complex flavors permeate the mixture. Additional brandy is often added periodically during aging, a process known as "feeding" the pudding, which maintains moisture and intensifies the flavors.

The cooking method - steaming for eight hours - is crucial to achieving the proper texture and consistency. This gentle, moist heat allows the pudding to cook evenly while preventing it from becoming dry or dense. The long cooking time enables the flavors to meld and develops the pudding's characteristic dark color through caramelization of the sugars.

The traditional serving ritual is as important as the pudding itself. On Christmas Day, the pudding is re-steamed for about two hours to heat it thoroughly. Just before serving, it's doused with warm brandy and set alight, creating a spectacular blue flame that delights dinner guests. This tradition dates back to Victorian times and represents the pudding's transformation from a humble steamed dessert to a theatrical centerpiece of Christmas dinner.

Accompaniments are crucial to the complete Christmas pudding experience. Brandy butter, a rich mixture of butter, sugar, and brandy, is the classic accompaniment, its coolness and sweetness contrasting beautifully with the warm, dense pudding. Some prefer custard or cream, while others opt for both, creating layers of temperature and texture.

The pudding's dense texture and rich flavors mean that small portions are usually sufficient. A properly made Christmas pudding serves twelve people generously, making it an economical yet impressive dessert for large gatherings. Leftovers, if properly stored, can last well into the new year, with many claiming that the flavor continues to improve with time.

There are numerous superstitions and traditions associated with Christmas pudding. Many families have their own ritual of everyone stirring the mixture from east to west (following the journey of the Magi), making a wish as they stir. Some add tokens to the mixture - a silver coin for wealth, a wishbone for luck, or a ring for marriage - though this practice has declined for safety reasons.

The pudding's dark color and rich aroma come from the caramelization of sugars during cooking and the oxidation of the fruits and alcohol over time. This natural darkening process is one reason why puddings made well in advance often have superior color and flavor to those made closer to Christmas.

Modern variations of Christmas pudding exist, catering to different dietary requirements and tastes. Gluten-free versions substitute alternative breadcrumbs and flour, while vegetarian recipes replace suet with vegetable fats. Some contemporary recipes incorporate chocolate or different types of alcohol, though purists argue these adaptations deviate too far from the pudding's traditional character.

The Christmas pudding represents more than just a dessert; it's a connection to centuries of British Christmas traditions, a demonstration of culinary patience and skill, and a symbol of festive indulgence. Its preparation, aging, and ceremonial serving create anticipation and excitement that enhance the Christmas celebration, making it an enduring icon of holiday gastronomy.